Frist Center Cafe Chef Kevin Kimmell
Pork Medallions with Winter Fruit Sauce
Makes 10 servings
3lb., 12 oz. Boneless pork loin, cut into twenty 3 oz. Medallions
2 tsp. Salt
1 tsp. Ground pepper
2 fl. oz. Clarified butter or oil
8 fl. oz. Dry white wine
20 fl. oz. Winter Fruit Sauce (recipe follows)
Blot the pork dry and season with salt and pepper.
Heat the butter or oil in a large sauté pan over medium-high heat until it is almost smoking. Sauté the pork 2 to 3 minutes per side to 160 degrees Farenheit. Remove the pork from the pan and keep warm while completing the sauce.
Degrease the pan. Deglaze the pan with the wine; reduce until it is almost dry, about 3 minutes.
Add the prepared Winter Fruit Sauce and any juices released by the pork. Reduce to a good flavor and consistency. Adjust seasoning with salt and pepper.
Serve immediately with the sauce or hold it hot for service.
Winter Fruit Sauce
Makes 32 oz.
10 fl. oz. Semidry white wine
3 ½ oz. Dried apricots
1 ¾ oz. Dried cherries
2 fl. Oz. Clarified butter or oil
1 oz. Minced shallots
5 oz. Small-dice Red Delicious apples
4 oz. Small-dice Bartlett pears
1 ¾ fl. oz. Apple-flavored brandy
24 fl. oz. Brown stock or Demi-glace
2 tsp. Lemon juice, or as needed
Salt, as needed
Ground black pepper, as needed
Heat the wine in a small saucepan to just below a boil. Remove from heat and add dried fruit. Let fruit soak in the wine (macerate) for 30 minutes. Drain the fruit and reserve the wine. (Reserve macerated fruit for Step 3.)
Heat butter or oil in sauce pan over medium heat and add the shallots. Sauté until translucent, 1 or 2 minutes. Add the apples and pears and sauté until lightly brown.
Add the brandy to deglaze the pan and let it reduce until it nearly cooks away. Add the reserved wine and bring it to a simmer. Add demi-glaze and bring to a simmer again. Simmer until reduced and it has a good flavor and sauce consistency. Add the macerated dried fruit and season with lemon juice, salt, and pepper.
Use sauce in Step 4 in Pork Medallion recipe.